What are the opening hours?

Monday 5pm - 11pm Tuesday 5pm - 11pm Wednesday 5pm - 11pm Thursday 5pm - 11pm Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 11pm

Nobie's

too loud too dark too good too fun
www.nobieshtx.com
New American tavern with rotating menu. Come early, stay late.
(598)

09/07/2026

We’re closed on Labor Day, Monday, September 7th. Come back for all your favorites and slices of pies on Tuesday!

08/29/2026

Today’s Nobie’s pie lineup from Chef Ethan Morgan is:
- Cinnamon Toast Crunch
- Black Bottom Peanut Butter
- Banana Rum Cheesecake…we don’t have a pic of this yet cause it’s brand new so you’ll have to use your imagination with the Chef’s text message ✌️

08/21/2026

THIS JUST IN: CHEF GETS SICK OF MAKING SPECIAL TORTELLINI HE ACCIDENTALLY MADE TOO TASTY. Get it while you can folks, Chef Martin Stayer’s about to take it from your hearts (and replace it with other tasty things)!

08/15/2026

BRAND NEW weekend special or until we run out. Which ya’ know, is always very likely. That’s your cue to get your butts here ASAP.

Pork belly potstickers get that satisfying pan-crisp and chew. They’re swimming in a miso broth with Thai chili vinaigrette for a kick of heat with charred scallions for a lil smoke.

Yup, we’ve been laying on the specials thick so be on the lookout for all the novelty that comes and goes with a blink of an eye.

08/07/2026

Plz. No more crying when this one’s gone. We promise it’s worth waiting for on the weekends when it makes its special guest appearance.

Iberico-waygu stuffed tortellini pasta made by real hands, in-house, swimming in a spicy tomato cream sauce.

And yes, Friday count as the weekend.

07/31/2026

The weekend’s panisse special is here until we run out! Golden chickpea panisse that’s crispy on the outside, pillowy soft inside, and aggressively chillin’ over rich, cheesy Mornay sauce. We hit it with a spicy green drizzle of Zoug for heat, with slices of pickled Fresnos for tang, then top it off with fresh cilantro, parsley, and mint.

Panisse is a chickpea flour fritter from Provence, especially associated with Marseille. It’s kinda like in the same context as a hash brown or polenta fry for reference. The batter’s basically chickpea flour, water, and olive oil cooked down into a thick porridge, then chilled until firm, sliced, and fried. Mornay is a classic French béchamel sauce enriched with melted cheese. Zhoug is a spicy, herbaceous Yemeni condiment made from blended hot green chiles, herbs, garlic, and warm spices.

Together, this one’s crunchy, creamy, spicy, and herbalicious. Basically everything you need to forget about whatever kinda week you’re having now that we’re back in your life. Don’t miss it!

07/21/2026

A special toast, quite literally, in honor of Spain’s massive W! Pan con tomate made with brioche topped with a medley of tomato soak, cheese, marinated tomatoes, compressed melon, herb salad, and almonds. It’s a summery dish that celebrates freshness, brightness, crunch, and of course, our deep appreciation for Spain bringing fútbol to a celebratory close!

07/16/2026

What makes a special as special as this one? Easy to explain: foie gras torchon, pumpkin seed crust, blackberry demi, and gruyère churro. A sweet and salty treat that's a push-pull between richness and brightness, with crunch woven through for contrast. And you can thank Chef .montoya.ray's brain for that.

07/05/2026

Mitch and Cody are reminding you that the weekend's not over. Neither is your appetite for some good ol' olive oil cake. The fireworks may have fizzled, but this cake? Still fire. Come rest those tired July 4th bums in our seats while we figure out the dinner and dessert part of your night.

This olive oil cake is steeped in a Marsala wine reduction, where the fortified Sicilian wine brings layers of complexity and caramelizes into a perfectly sugary crust. It's finished with a heap of vanilla bean whipped cream. Everything you could dream of to buy you one more day of "I'll worry about Tuesday, tomorrow."

nobieshtx.com

07/03/2026

We’ll be closed on Saturday, July 4th. If you wanna find a piece of us, and will be OPEN!

06/27/2026

, today we say goodbye or rather see you later, to one of the funnest people I have ever had the pleasure of cooking beside. You may not have started Nobie’s, but you have had such an amazing impact and have made Nobie’s what it has become. You may not have learned to cook at Nobie’s, but I feel like you learned to fly. You’re an amazing coach and everything you do will be great. We are so grateful to have had so many amazing meals and memories with you at the helm, Nobie’s will not be the same without you.

Now get out of here, can’t you see we don’t want you anymore? Go back to where you came from! Go on, get out!

-

Address

2048 Colquitt Street
Houston, TX
77098

Opening Hours

Monday	5pm - 11pm
Tuesday	5pm - 11pm
Wednesday	5pm - 11pm
Thursday	5pm - 11pm
Friday	5pm - 12am
Saturday	5pm - 12am
Sunday	5pm - 11pm

Website

http://nobieshtx.com/

Alerts

Be the first to know and let us send you an email when Nobie's posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Establishment

Send a message to Nobie's:

Want your establishment to be the top-listed Bar/pub in Houston?